Reinhart also provides a recipe for a flavorful herb oil that I used to drench the focaccia, and topped it with some more chopped fresh rosemary and parmigiano reggiano.

The results? Outstanding. I’m convinced that it was the almost two cups of olive oil that went into this. I loved it and so did my husband. It was good fresh, cold, toasted, you name it. The one thing I’d change in the future is to eliminate the salt in the herb oil – just too salty for me.

This looks better than the photo in the book! I can’t wait to make the focaccia…I just made the English muffins over the weekend, but a 12×17 pan filled with delectable focaccia with two cups of olive oil has me a little concerned for my ability to control myself.